Chocolate raspberry mille feuille

1. To make the chocolate discs, place the dark and white chocolate in two separate bowls over pots of gently simmering water and stir to begin the melting. Once melted, remove the chocolate from the heat and set aside to cool slightly.

2. Line a baking tray with parchment paper and pour the dark chocolate on to this and spread evenly with a palette knife until it is roughly half a centimetre thick.

3. Before the chocolate sets, drizzle the white chocolate in straight lines down the length of the dark chocolate and, using the tip of a knife, zig-zag through the chocolate, creating a feathered pattern. Allow to set at room temperature.

4. Once it has set, using a chopping knife, portion this slab of chocolate into 12 squares.

5. The assembly is quite simple, place one chocolate disc on to your serving place and pipe on four blobs of cream with four alternating raspberries, place a chocolate disc on top and repeat the process. To finish, place a final disc on top and garnish with a raspberry and some fresh basil or mint.

Tip: When melting the chocolate, ensure the bowl is not touching the water as this will burn the chocolate and it will go lumpy. The gentle steam alone will melt the chocolate gradually.